1 small sweet onion

1 shallot

EVOO or Ghee

cumin seed

2 tbs curry powder

1 broccoli crown

1 can coconut milk

1/2 cup snap peas

1 cup of chopped spinach

1/4 cup cilantro

salt and lime juice to taste


In a large sauce pan, warm EVOO/Ghee over medium-low heat. Add cumin seed and let simmer until fragrant (abut 2 min). Stir in chopped onion and shallot and sauté until they become soft and translucent. Add the curry powder to the mixture, and stir until all the onions and shallots are covered.

Increase the heat to medium and stir in the broccoli well, letting it cook and soften for at least 5 min. Pour the coconut milk over the mixture and add the snap peas. Stir for another 2 min. Allow the mixture to come to a gentle boil (increase the heat very gradually if need be). Once boiling, turn the heat down to low and cover the pan for 10 min.

While the mixture simmers, chop your spinach and cilantro. Post simmer, add the spinach and stir for 2 min, allowing the spinach to wilt. Your curry is ready! Serve with warm pita or naan, or with brown or white rice. Garnish with as much cilantro as you like (I usually add A LOT) and salt + lime juice to taste. A little yogurt (either plain greek yogurt or non-dairy of your choice) can also be a lovely addition.

Serves: 4

Kapha and Vata Balancing 

summertime veggie curry

September 14, 2021

Food + Nutrition

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